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Up close view of vegan Greek meatballs.

Vegan Greek Meatballs

Easily whip up these plant-based Greek meatballs as an appetizer or full meal! They are so juicy and filled with incredible savory flavors. Serve these tasty bites up on your next Greek night for everyone to love!
5 from 1 vote
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Bonnie - Serene Trail

Course: Appetizer, Main Course, Side Dish
Cuisine: Greek, Mediterranean
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 5
Calories: 219kcal

Equipment

Ingredients

Optional Tzatziki Sauce

  • 1 cup plain vegan yogurt, (245g)
  • 1/3 cup English cucumber, grated or finely diced, (40g)
  • 1 tbsp lemon juice, freshly squeezed
  • 2 tbsp fresh dill, chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper

Vegan Greek Meatballs

  • 12 oz vegan beef
  • 1/2 cup panko breadcrumbs
  • 1/4 of a medium red onion, finely diced
  • 1/4 cup fresh parsley, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • 1/4 cup plant milk
  • 2 garlic cloves, minced
  • 1 1/2 tbsp lemon juice, freshly squeezed
  • 1 tbsp flaxseed meal
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cumin

Instructions

  • (Optional Step) Combine the tzatziki sauce ingredients and place it in the refrigerator to chill for now. This will allow the flavors to come together while making the meatballs.
  • Chop the onions, garlic, and herbs into fine pieces or pulse them in a food processor. Stir all of the meatball ingredients together in a large bowl. Cover the bowl and let it chill in the refrigerator for 15 minutes.
  • Meanwhile, preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  • Scoop out portions that are about 1 tablespoon in size and gently roll them into balls. No need to squish them into tight balls. Place them on the lined sheet an inch apart from each other.
  • Bake them for 14-15 minutes, flipping them halfway through. They are done when the outsides are brown and crispy. Enjoy them with tzatziki sauce!

Video

Notes

Other Cooking Methods

Skillet: Heat a skillet over medium heat. Once hot, add a thin layer of olive oil. Gently set the vegan meatballs in a single layer and let them cook for 3-4 minutes on each side.
Air Fryer: Heat it to 375°F (190°C). Spray the basket and meatballs with a little oil. Cook them in a single layer for 6 minutes before flipping them. Cook them for another 6 minutes or until they are brown and crispy. 

Notes

Save prep time by pulsing the fresh ingredients in a food processor.
The meatballs are easier to work with and hold together better after the mixture has chilled in the refrigerator for a few minutes.
Gently roll the mixture into balls rather than tightly compacting them so their texture is juicy and tender.

Nutrition

Serving: 5 meatballs | Calories: 219kcal | Carbohydrates: 8g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Sodium: 331mg | Potassium: 262mg | Fiber: 1g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 2mg

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.